Spinach and Comté Loaf


Spinach and Comté Loaf
For this savoury cake-style loaf, we use a plain basic mixture and add wilted spinach wth shallots and diced Comté cheese.
119 K 3.8/5 (43 reviews)
Grade this recipe:
Keywords:
Last modified on: April 17th 2016
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 loaf, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 50 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 5 min.
Spinach and Comté Loaf : Stage 1

Prepare the cake mixture


Put into a food-processor bowl: 4 eggs, 150 g flour, 30 g butter, 10 g baking powder, 100 ml olive oil, salt and pepper.

Stage 2 - ⌛ 4 min.
Spinach and Comté Loaf : Stage 2
Mix on slow speed until the batter is smooth.



Set aside in the fridge.

Stage 3 - ⌛ 5 min.
Spinach and Comté Loaf : Stage 3

Prepare the fillings


Peel and finely chop 2 shallots.

Stage 4 - ⌛ 2 min.
Spinach and Comté Loaf : Stage 4
Melt 30 g butter in a large frying pan, then add the shallots, salt and pepper.

Cook for 1 minute without colouring.

Stage 5 - ⌛ 3 min.
Spinach and Comté Loaf : Stage 5
Add 100 g cooked spinach and cook for a further 2 or 3 minutes to wilt and slightly "dry off" the spinach.

Stage 6 - ⌛ 5 min.
Spinach and Comté Loaf : Stage 6
Dice 100 g Comté cheese quite small.

Stage 7 - ⌛ 2 min.
Spinach and Comté Loaf : Stage 7

Make the loaf


Preheat the oven to 360°F (180°C).

Mix the spinach (when cold) and diced cheese into the batter.

Stage 8 - ⌛ 2 min.
Spinach and Comté Loaf : Stage 8
Pour into a loaf tin or mould.

Note: As always with cakes, if you want a nice opening on top when baking, try this very effective trick.

Stage 9 - ⌛ 45 min.
Spinach and Comté Loaf : Stage 9
And bake for about 45 minutes.

Check if the loaf is cooked after 30-35 minutes.
Remarks
If you do not have any Comté, you can use another kind of cheese (Gruyère, Beaufort, etc.), or even opt for a quite different character by using goat's cheese.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe90 RDI=30 %150 RDI=10 %220 RDI=30 %2,630 RDI=130 %11,020 RDI: 130 %
Per 100 g10 RDI=4 %20 RDI=2 %30 RDI=4 %340 RDI=20 %1,430 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Gluten, milk
How much will it cost?
  • For 1 loaf : 3.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.28 M 64.2 4 days 15 hours 50 min.
Green parsley sauce
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.
February 21th 2011547 K 44.3 25 min.
How to bake blind
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...).
May 6th 2017942 K5 1 hour 40 min.
Stewed rhubarb
Stewed rhubarb
This is perhaps the best known use of rhubarb, and can be used as the basis for other recipes.
October 13th 2010306 K4.4 55 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
May 10th 2023248 K4.5 1 hour 6 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page